Description
This No-Bake Lemon Cheesecake is a refreshing and creamy dessert that combines a buttery graham cracker crust with a luscious lemon-infused cream cheese filling. Perfect for warm days or when you want a quick cheesecake without the oven, it sets in the refrigerator for a delightfully smooth and tangy treat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 cup fresh lemon juice (about 2 lemons)
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 1 tablespoon unflavored gelatin (optional, for extra firmness)
- 1 tablespoon warm water (if using gelatin)
Instructions
- Prepare the crust: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan or pie dish to form an even crust. Place it in the refrigerator to chill while preparing the filling.
- Make the filling: In a separate bowl, beat the softened cream cheese together with the powdered sugar until smooth and fluffy. Add the fresh lemon juice, lemon zest, and vanilla extract, and continue to beat until fully combined and creamy.
- Add gelatin (optional): If you want a firmer cheesecake, dissolve the unflavored gelatin in warm water and stir until completely dissolved. Incorporate this gelatin mixture into the cream cheese filling and beat until smooth and uniform.
- Whip the cream: In another clean bowl, whip the heavy cream until stiff peaks form, ensuring the cream is fluffy and holds its shape.
- Combine filling and whipped cream: Gently fold the whipped cream into the cream cheese mixture until fully combined, taking care to maintain the light and airy texture.
- Assemble the cheesecake: Pour the lemon cream cheese filling over the chilled graham cracker crust. Smooth the top with a spatula and refrigerate the cheesecake for at least 4 hours, ideally overnight, to allow it to set properly.
- Garnish and serve: Before serving, garnish with extra lemon zest or thin lemon slices if desired. Serve the cheesecake well chilled for the best texture and flavor.
Notes
- For a firmer texture, gelatin is recommended but optional.
- Make sure the cream cheese is softened to avoid lumps in the filling.
- Use fresh lemon juice and zest for the best lemon flavor.
- The cheesecake should be refrigerated for at least 4 hours but ideally overnight for optimal setting.
- Use a 9-inch springform pan for easy removal and presentation.
